Food and Beverage Management Exam
Questions with Verified Answers
When did Delmonico's in NYC offer the first printed menu? - Answer-1834
What did Delmonico's also originate? - Answer-the first chain restaurant
When did Ray Kroc (founder of McDonalds) create fast food items? - Answer-1955
What is the restuarant's share of the food dollar? - Answer-54.9%
What is driving the economy? - Answer-The restaurant industry
What is QSR? - Answer-quick service restaurant
What is some qualities of QSR? - Answer-limited menu
efficiency: online & in person
common brand affiliation
technology infusion
What are some qualities of fast casual? - Answer-quality of ingredients
more amenities
larger menu/options
technology infusion
What are some qualities of casual/midscale? - Answer-broadest possible audience
brand loyalty
a tie between the customer and the theme
more emphasis on service and food
What are some qualities of fine dining? - Answer-a sophisticated dining experience
highest food quality
exceptional service
hedonism - Answer-the pursuit of pleasure (noun)
what is the % of customer who would go into a restaurant if they ad a loyalty program? -
Answer-83%
QPE - Answer-quality of physical environment
FQ - Answer-food quality
, SQ - Answer-service quality
Create and design menu - Answer-EC & GM
Menu performance and engineering - Answer-GM
Hires and trains back of house staff - Answer-EC
Purchasing for the Kitchen - Answer-EC
food and beverage cost control - Answer-GM
Sets presentation, safety, and sanitation standards - Answer-EC
Marketing and promotion activities - Answer-GM
Keep track of all food and beverage sales - Answer-GM
In touch w/ suppliers, contractors, and insurance, etc. - Answer-GM
What is the Net Profit equation - Answer-sales - expenses = net profit
Restaurant Management priorities - Answer-not always about offering a quality product
keeping costs within operating budget
maintaining food and beverage quality (think about the core product)
What is the percentage of customers who look at the menu before going? - Answer-
93%
What is the percentage of customers perform local searches without a specific place in
mind? - Answer-49%
Why is the menu important? - Answer-Operation
- determines the products, equipment, staff, supply, etc.
- avoid operating issues that will affect guests, employees, etc.
Marketing
- Business card, primary sales tool, most important in marketing
- attract and retain guests
- Help guests understand, anticipate, and appreciate you food before the meal is served
Financial Returns:
- determine profitability
- cost control
Writing a menu - Answer-- costs of goods sold and budget
Questions with Verified Answers
When did Delmonico's in NYC offer the first printed menu? - Answer-1834
What did Delmonico's also originate? - Answer-the first chain restaurant
When did Ray Kroc (founder of McDonalds) create fast food items? - Answer-1955
What is the restuarant's share of the food dollar? - Answer-54.9%
What is driving the economy? - Answer-The restaurant industry
What is QSR? - Answer-quick service restaurant
What is some qualities of QSR? - Answer-limited menu
efficiency: online & in person
common brand affiliation
technology infusion
What are some qualities of fast casual? - Answer-quality of ingredients
more amenities
larger menu/options
technology infusion
What are some qualities of casual/midscale? - Answer-broadest possible audience
brand loyalty
a tie between the customer and the theme
more emphasis on service and food
What are some qualities of fine dining? - Answer-a sophisticated dining experience
highest food quality
exceptional service
hedonism - Answer-the pursuit of pleasure (noun)
what is the % of customer who would go into a restaurant if they ad a loyalty program? -
Answer-83%
QPE - Answer-quality of physical environment
FQ - Answer-food quality
, SQ - Answer-service quality
Create and design menu - Answer-EC & GM
Menu performance and engineering - Answer-GM
Hires and trains back of house staff - Answer-EC
Purchasing for the Kitchen - Answer-EC
food and beverage cost control - Answer-GM
Sets presentation, safety, and sanitation standards - Answer-EC
Marketing and promotion activities - Answer-GM
Keep track of all food and beverage sales - Answer-GM
In touch w/ suppliers, contractors, and insurance, etc. - Answer-GM
What is the Net Profit equation - Answer-sales - expenses = net profit
Restaurant Management priorities - Answer-not always about offering a quality product
keeping costs within operating budget
maintaining food and beverage quality (think about the core product)
What is the percentage of customers who look at the menu before going? - Answer-
93%
What is the percentage of customers perform local searches without a specific place in
mind? - Answer-49%
Why is the menu important? - Answer-Operation
- determines the products, equipment, staff, supply, etc.
- avoid operating issues that will affect guests, employees, etc.
Marketing
- Business card, primary sales tool, most important in marketing
- attract and retain guests
- Help guests understand, anticipate, and appreciate you food before the meal is served
Financial Returns:
- determine profitability
- cost control
Writing a menu - Answer-- costs of goods sold and budget
